Of all the pasta substitutes out there, spaghetti squash is my favorite. When cooked properly, you get perfect al dente "noodles" with a very mild flavor that is perfect for using as a low carb option for any of your favorite pasta dishes.
This recipe pairs spaghetti squash with a lighter alfredo sauce that uses cashew milk and Greek yogurt instead of the usual higher fat dairy in classic versions of the sauce. The sauce is thick and creamy with plenty of cheesy flavor that's guaranteed to satisfy your craving for pasta alfredo.
Add some soft shredded chicken breast for a little extra protein and this is an entire meal to itself and is filling and satisfying.
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